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Baked Alberta Beans & Bacon

These traditional baked beans taste great served over pumpernickel bread or as a side dish at a barbeque.


  • 2 cups (500 mL) Great Northern Beans, soaked overnight
  • 6 cups (1.5 L) water
  • 1 large Spanish onion, chopped
  • 3 sprigs of fresh parsley
  • 1/2 lb (227 g) sliced bacon
  • 1 can (7.5 oz/213 mL) tomato sauce
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground black pepper


Drain beans and discard soaking water.

In a large saucepan, combine beans, water, onion, parsley and bacon. Bring to a boil over medium heat. Reduce heat, cover and simmer 1 hour and 15 minutes, or until beans are tender-firm.

Drain beans and onion. Discard parsley and remove bacon. Dice bacon and brown in a small skillet over medium heat. Add tomato sauce, salt and pepper to beans, return to low heat, cover and simmer 10 minutes. Add bacon and simmer 5 minutes longer.

Serve hot with pumpernickel bread.

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